8 Dishes You Need To Avoid At Outback Steakhouse & 8 That Are Actually Worth Ordering

As a seasoned food critic who’s eaten more Bloomin’ Onions than I’d like to confess, I’ve spent plenty of time exploring the highs and lows of the Outback Steakhouse menu—through thick and thin, both literally and figuratively.

This Aussie-inspired chain has its fair share of hidden gems, but also some letdowns that just aren’t worth the splurge. Choosing wisely can make all the difference between a hearty, satisfying meal and a pricey plate of regret.

After countless visits, taste tests, and a few unfortunate bites, I’ve put together this honest, no-nonsense guide to help you navigate the menu and spend your money where it truly counts.

1. AVOID: Bloomin’ Burger

AVOID: Bloomin' Burger
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My first encounter with the Bloomin’ Burger left me with greasy fingers and buyer’s remorse. While the concept sounds mouthwatering – a burger topped with Bloomin’ Onion petals and spicy signature sauce – the execution falls flatter than a kangaroo without its hop.

The burger itself often arrives overcooked, with the once-crispy onion petals transformed into soggy, oil-soaked disappointments. The sauce, which should be the saving grace, typically drowns everything in a mess of competing flavors.

For nearly 15 bucks, you’re better off ordering a proper steak or even the classic Bloomin’ Onion separately. Your arteries and taste buds will thank you for avoiding this particular culinary mashup.

2. WORTH ORDERING: Victoria’s Filet Mignon

WORTH ORDERING: Victoria's Filet Mignon
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Holy cow, this tender piece of heaven converted me from a casual steak enthusiast to a devoted beef aficionado! Victoria’s Filet Mignon stands as Outback’s crown jewel – a perfectly seasoned, buttery-soft cut that practically dissolves on your tongue.

Unlike some restaurants where you need a chainsaw to cut through your meat, this filet requires nothing more than gentle pressure from your knife. The seasoning creates a delectable crust while preserving the juicy, pink center.

Pair it with a loaded baked potato and you’ve got yourself a meal worth bragging about. Though it’s one of the pricier menu items, the consistent quality and melt-in-your-mouth texture justify every penny spent.

3. AVOID: Aussie Cheese Fries

AVOID: Aussie Cheese Fries
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Crikey! The Aussie Cheese Fries should come with a warning label. My arteries clogged just looking at this mountain of caloric catastrophe – a heaping pile of fries smothered in cheese, bacon bits, and ranch dressing that could feed a small village.

The problem isn’t just the obvious health concerns (we’re talking nearly 2,000 calories per serving). It’s that after the initial wow factor, you’re left with rapidly cooling, soggy fries swimming in congealed cheese and lukewarm ranch.

The bacon bits, which should provide a savory crunch, often taste artificial and overly salty. Save your splurge calories for something that delivers more satisfaction and less regret.

4. WORTH ORDERING: The Bloomin’ Onion

WORTH ORDERING: The Bloomin' Onion
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Call me basic, but this iconic appetizer deserves its legendary status! The Bloomin’ Onion has been Outback’s signature dish since day one, and for good reason – when done right, it’s a crispy, golden masterpiece of engineering and flavor.

Watching the server deliver this spectacular flower-shaped creation to your table never gets old. The contrast between the crunchy, seasoned exterior and the tender onion inside creates a textural paradise, while the spicy dipping sauce adds the perfect kick.

Pro tip: Order it well-done for maximum crispiness, and gather at least three friends to share it. Otherwise, you’ll fill up before your main course even arrives!

5. AVOID: Queensland Chicken & Shrimp Pasta

AVOID: Queensland Chicken & Shrimp Pasta
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My fork twirled with anticipation when this pasta arrived, but my taste buds quickly registered disappointment. The Queensland Chicken & Shrimp Pasta promises a creamy, indulgent experience but delivers a bland, one-note dish that could’ve come from any chain restaurant.

The pasta typically arrives overcooked, swimming in a sauce that’s simultaneously too rich yet lacking distinct flavor. The chicken pieces often dry out during cooking, while the shrimp – the supposed star – appear as tiny, rubbery afterthoughts scattered throughout.

For a steakhouse specializing in grilled meats, this pasta dish feels like an afterthought. Skip this uninspired creation and stick to what Outback does best – proteins cooked over an open flame.

6. WORTH ORDERING: Bone-In Ribeye

WORTH ORDERING: Bone-In Ribeye
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Carnivore heaven exists, and it’s called the Bone-In Ribeye at Outback! This magnificent slab of beef delivers everything a steak lover craves – beautiful marbling, robust flavor, and a size that makes your eyes widen when it arrives at the table.

Unlike leaner cuts that can become hockey pucks if overcooked, this ribeye’s fat content keeps it juicy and forgiving. The bone imparts additional flavor during cooking, creating a depth that boneless cuts simply can’t match.

Ask for it medium-rare to truly appreciate the buttery texture and rich beefy flavor. While it’s one of the pricier options, the consistently excellent execution and generous portion size make this a splurge-worthy choice every time.

7. AVOID: Grilled Chicken on the Barbie

AVOID: Grilled Chicken on the Barbie
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Nothing screams “I’ve given up on enjoying my meal” quite like ordering the Grilled Chicken on the Barbie at a steakhouse. My first bite confirmed my suspicions – this dish is the culinary equivalent of elevator music: present but utterly forgettable.

The chicken breast typically arrives suspiciously uniform in shape, suggesting it’s been processed within an inch of its life. Despite the promising name, the seasoning barely registers, leaving you with a dry, bland protein that requires drowning in sauce to become palatable.

For roughly the same price as some of Outback’s more flavorful options, this uninspired chicken dish feels like punishment for those avoiding red meat. Even health-conscious diners deserve better!

8. WORTH ORDERING: The Outback Center-Cut Sirloin

WORTH ORDERING: The Outback Center-Cut Sirloin
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Budget-conscious steak lovers, rejoice! The Center-Cut Sirloin proves you don’t need to empty your wallet for a satisfying beef experience. My knife slid through this perfectly seasoned cut like it was butter on my last visit.

Unlike other affordable steaks that often chew like shoe leather, Outback’s sirloin maintains impressive tenderness when cooked to medium-rare. The restaurant’s signature seasoning creates a flavorful crust that complements rather than overwhelms the natural beef taste.

Available in various sizes to match your appetite, this reliable option delivers consistent quality without the premium price tag. Pair it with a baked sweet potato for a simple yet satisfying meal that won’t leave you with ordering regret.

9. AVOID: Steakhouse Quesadillas

AVOID: Steakhouse Quesadillas
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Identity crisis alert! The Steakhouse Quesadillas represent everything wrong with fusion cuisine gone awry. My first thought upon tasting them: “Who brought Tex-Mex to the Outback, and why?”

These confused triangles contain bland steak pieces that have usually been cooked to oblivion, then smothered in excessive cheese in a desperate attempt to mask their mediocrity. The tortillas often arrive either soggy from grease or burnt around the edges – sometimes achieving both states simultaneously.

The accompanying sour cream and salsa taste straight from a supermarket jar, adding insult to injury. For similar prices, you could enjoy authentic quesadillas at a Mexican restaurant or proper steak bites at Outback.

10. WORTH ORDERING: Prime Rib

WORTH ORDERING: Prime Rib
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Tender, juicy, and rich enough to make you close your eyes in silent appreciation – Outback’s Prime Rib deserves all the praise it gets! Available only after 4 pm (because good things take time), this slow-roasted beauty offers a different experience from their grilled steaks.

The gentle cooking method results in meat that practically falls apart under your fork, while the seasoned outer edge provides a flavorful contrast to the pink, juicy center. Unlike some restaurants that serve paper-thin slices, Outback’s portions are gloriously thick and substantial.

The accompanying au jus isn’t an afterthought but a savory complement that enhances without overwhelming. Splurge for the horseradish cream on the side – the cool, spicy kick creates flavor magic with each bite.

11. AVOID: New Zealand Rack of Lamb

AVOID: New Zealand Rack of Lamb
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For the eye-watering price, Outback’s New Zealand Rack of Lamb should be nothing short of spectacular. Spoiler alert: it’s not. My disappointment was immeasurable when these overcooked lamb lollipops arrived at my table.

Despite the exotic-sounding name and premium positioning, the lamb often arrives with minimal seasoning beyond the overpowering mint sauce that drowns the natural flavor. The portions have shrunk noticeably over the years, while the price continues to climb higher than the Southern Alps.

The inconsistent cooking – ranging from still-bleating rare to hockey-puck well-done, sometimes on the same rack – suggests this dish doesn’t receive the attention it deserves from the kitchen. Save your lamb cravings for a restaurant that specializes in it.

12. WORTH ORDERING: Seared Peppered Ahi Tuna

WORTH ORDERING: Seared Peppered Ahi Tuna
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Surprise! The best seafood dish at Outback isn’t shrimp – it’s their Seared Peppered Ahi Tuna. This unexpected gem showcases a sophisticated side of Outback that deserves more recognition.

The presentation alone elevates your dining experience: gorgeous ruby-red tuna encrusted with cracked black pepper, seared rare and sliced to showcase its perfect interior. The accompanying creamy ginger soy sauce provides just enough umami without masking the fish’s natural flavor.

Served with wasabi and a fresh side salad, this lighter option satisfies without the food coma that follows heavier meals. For those dragged to Outback who don’t want red meat, this dish transforms an obligatory dinner into a genuinely enjoyable culinary experience.

13. AVOID: Ribs & Alice Springs Chicken Combo

AVOID: Ribs & Alice Springs Chicken Combo
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Jack of all trades, master of none perfectly describes the Ribs & Alice Springs Chicken Combo. This indecisive plate attempts to satisfy multiple cravings but ultimately fails to do justice to either protein.

The half-rack of ribs typically arrives with minimal meat clinging desperately to the bones, smothered in a cloyingly sweet BBQ sauce that tastes like it came straight from a bottle. Meanwhile, the chicken suffers from split personality disorder – dried out in some spots while swimming in mushroom sauce and melted cheese in others.

For nearly $25, this confused combo delivers mediocrity on multiple fronts. You’re better off committing to either a full rack of ribs or the Alice Springs Chicken individually if you must have them.

14. WORTH ORDERING: Kookaburra Wings

WORTH ORDERING: Kookaburra Wings
© Outback Steakhouse Menu with Prices 2025

Finger-licking fantastic! Outback’s Kookaburra Wings fly miles above typical chain restaurant chicken wings. These plump, juicy beauties come tossed in your choice of sauce, but the mild sauce offers the perfect balance – enough heat to make things interesting without setting your mouth ablaze.

Unlike the sad, scrawny wings served at many establishments, these meaty specimens provide satisfying bites with an ideal meat-to-bone ratio. The skin achieves that magical state of crispiness that wing aficionados dream about, while the meat inside remains tender and moist.

Served with celery and blue cheese dressing that actually tastes homemade, these wings make a perfect shareable starter or a satisfying meal on their own. They’re consistently excellent across locations – a rare achievement in chain restaurant consistency.

15. AVOID: Crispy Chicken Sandwich

AVOID: Crispy Chicken Sandwich
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Late to the chicken sandwich party and bringing nothing special to the table, Outback’s Crispy Chicken Sandwich is the definition of phoning it in. My teeth practically filed a complaint after attempting to bite through the overbreaded chicken patty.

The sandwich suffers from proportion problems – too much bread, not enough chicken, and a stingy application of sauce that leaves everything tasting dry and bland. The lettuce and tomato often appear as sad afterthoughts, limp and lacking freshness.

In today’s chicken sandwich renaissance, this forgettable offering can’t compete with dedicated chicken joints or even fast food versions. At nearly twice the price of Popeyes or Chick-fil-A, with half the flavor, this sandwich should be criminalized for highway robbery.

16. WORTH ORDERING: The Chocolate Thunder From Down Under

WORTH ORDERING: The Chocolate Thunder From Down Under
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Sweet tooth satisfaction guaranteed! The ridiculously named Chocolate Thunder From Down Under delivers a dessert experience worthy of its over-the-top moniker. This chocolate masterpiece has ended many of my Outback meals on a high note that lingered for days.

The warm brownie base strikes the perfect balance between cakey and fudgy textures, topped with vanilla ice cream that slowly melts into the crevices. The chocolate sauce drizzle creates rivers of sweetness, while the whipped cream adds a light, airy contrast to the richness below.

Large enough to share but too good to actually do so, this dessert consistently delivers regardless of how full you might be from your main course. Trust me – you’ll find room for this chocolate wonder.